These peanut butter chocolate chip cookies are the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in protein and filled with the best flavors. It’ll be hard to stop at just one!
Cookies are extremely popular in our house–specifically these flourless chocolate chip cookies! Filled with protein from vanilla whey powder, this cookie recipe makes the ultimate healthy snack.
For keto cookies and fewer calories, try using baking sweetener (erythritol) instead of coconut sugar, and also opt for dark chocolate chips instead of semi-sweet. These healthy cookies will still be just as flavorful but without the extra sugar and calories.
Why These peanut butter Cookies Are the Best
Here are a few reasons why we heart these cookies so much. We hope you’ll enjoy them, too!
- Sweet and chewy: Rich flavors of chocolate are intertwined with coconut sugar to create the softest and most chewy cookies you’ll ever eat. We recommend eating these cookies while they’re still warm!
- Healthy with protein: Peanut butter and protein powder give this recipe plenty of protein which means they’re perfect for whenever you’re on the go or just need a quick pick-me-up.
- Perfect for meal prep: Make an extra batch to store in the freezer so you’ll have some delicious cookies on hand at a later time. You can pack these cookies for kids’ lunchboxes, work lunches, post-workout snacks, and more!
Ingredients for this flourless cookie recipe
Here is the handful of ingredients that are needed for this healthy chocolate chip cookie recipe!
- Nut butter: We like to use regular peanut butter for this recipe because it doesn’t make the cookies spread out. Natural peanut butter can be used, but your cookies will be more crispy.
- Whey protein: Use your favorite vanilla whey protein powder. You can also use plant-based protein powder.
- Eggs: This recipe uses two eggs to bind the ingredients. For vegan cookies, use flax eggs.
- Baking soda: Baking powder is what makes expands the cookies and makes them fluffy. You’ll definitely want to make sure you have this ingredient.
- Coconut sugar: Sweet granulated coconut sugar is a great refined sugar-free option to keep these cookies sweet but healthy.
- Chocolate chips: We like to use semi-sweet chocolate chips but you can use your favorite sugar-free variety.
How To Make These Gluten-Free Cookies
This recipe is so easy, you will want to make it again and again. We love baking these tasty chocolate chip cookies whenever we are craving something sweet and filling.
First, prepare your workstation and measure your ingredients. Next, preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper or a nonstick baking mat.
In a large bowl, mix together the natural peanut butter, protein powder, eggs, baking soda, coconut sugar, and chocolate chips until a soft dough forms.
Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inches apart onto the baking sheet. Wet your fingers with water, then gently press the mounds into cookie shapes.
Bake the cookies in the preheated oven for 10 minutes or until the cookie edges are brown.
Once fully baked, allow the cookies to sit on the pan for five minutes, then transfer them to a cooling rack. Repeat the process with the remaining dough.
Enjoy warm with a chilled glass of milk!
Frequently Asked Questions
You can easily use a chopped chocolate bar filled with milk chocolate with almonds or opt for white chocolate mixed with a candy cane or peppermint.
Your oven may be too hot or the dough got overmixed. These are two things that can affect the cookies’ shapes!
If you want thicker cookies, then chill your cookie dough in the refrigerator prior to using them.
The number of moist ingredients in the cookies affects whether or not they will be soft or chewy.
Notes and Tips for the Best Cookies
- Make sure the cookies have completely cooled prior to storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
More Dessert Recipes You Will Enjoy
- Skinny Lemon Bars
- Cookie Dough Fudge Recipe
- Double Chocolate Keto Brownies
- Banana Oatmeal Chocolate Chip Muffin
- Healthy Chocolate Chip Pumpkin Cookies
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Flourless Peanut Butter Chocolate Chip Protein Cookies
Ingredients
- 1 cup Peanut butter
- 2 scoops Whey Protein vanilla flavor
- 2 Eggs
- ½ teaspoon Baking soda
- 2/3 cup Coconut sugar
- ¾ cup Semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the peanut butter, protein powder, eggs, baking soda, coconut sugar, and chocolate chips until a dough forms
- Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inch apart onto the baking sheet. Wet your fingers and gently press the mounds into cookie shapes.
- Bake for 10 minutes or until cookie edges is golden brown.
- Let cookies sit on the pan for 5 minutes then transfer to a cooling rack. Repeat the process with remaining dough.
Notes
- Make sure the cookies have completely cooled prior to storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
Glenda says
WOW!! They taste better than I expected.
Rena says
Perfect!